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Introduction
Sweet potatoes have been celebrated for centuries across many cultures, revered for their versatility, nutrition, and ability to thrive in diverse climates. This humble tuber has roots tracing back to ancient civilizations in the Americas, eventually spreading across the globe. In this recipe, the sweet potato takes center stage, transforming into a silky smooth hummus that beautifully marries its natural sweetness with the rich, aromatic spices commonly found in Mediterranean cuisines. This cross-cultural fusion captures the essence of how food can transcend borders and bring people together.
Ingredients
• 1 large sweet potato (about 1 pound / 450g), scrubbed and pricked several times with a fork
• 1/4 cup (60ml) tahini (sesame seed paste), stirred well to incorporate any separated oil
• 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
• 1/4 cup (60ml) freshly squeezed lemon juice (from about 2 lemons)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (or more to taste)
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup (60ml) cold water, plus more as needed
Step 1:
Preheat the oven to 400°F (205°C).
Step 2:
Place the sweet potato on a baking sheet and bake for 60 minutes, or until fork-tender.
Step 3:
Remove the sweet potato from the oven and let cool for 10-15 minutes.
Step 4:
Peel the skin off the sweet potato and discard.
Step 5:
In a food processor or high-powered blender, combine the cooked sweet potato flesh, tahini, olive oil, lemon juice, minced garlic, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
Step 6:
Process the mixture until smooth and creamy, scraping down the sides as needed.
Step 7:
With the food processor running, slowly add the cold water and process until the desired consistency is achieved. Add more water if needed for a thinner consistency.
Step 8:
Taste and adjust seasoning if desired, adding more lemon juice, spices, or salt as needed.
Step 9:
Transfer the sweet potato hummus to a serving bowl and drizzle with a bit of extra virgin olive oil.
Q: Can I use canned or boiled sweet potatoes instead of roasting them?
A: For the best flavor and texture, it's recommended to roast the sweet potatoes. Canned or boiled sweet potatoes may result in a watery or less flavorful hummus.
Q: Can I make this hummus ahead of time?
A: Yes, this sweet potato hummus can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Q: Is this recipe suitable for people with nut allergies?
A: Yes, this recipe is nut-free as long as you use tahini (made from sesame seeds) instead of nut butters like almond or cashew butter.
• For a richer flavor, roast the garlic cloves along with the sweet potato.
• Adjust the amount of lemon juice, spices, and seasonings to taste preference.
• Substitute tahini with almond butter or cashew butter for a nut-free option.
• For a thinner consistency, add more cold water a tablespoon at a time.
• This recipe is vegan, gluten-free, and nut-free (if using tahini).
• Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Serve the sweet potato hummus with fresh vegetables, pita bread, or your favorite dippers.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Roast the sweet potato while preparing the other ingredients to save time.
- For a smoother texture, remove any strings or fibers from the cooked sweet potato before blending.
- Add the cold water gradually to achieve your desired consistency.
- Taste and adjust seasoning as needed, as sweet potatoes can vary in sweetness.
For a nutty flavor, substitute tahini with almond butter or cashew butter. For a spicier kick, add more cayenne pepper or a pinch of ground chipotle powder.
Pair with fresh vegetables like carrots, cucumber, or bell peppers for dipping. Alternatively, serve with warm pita bread or crispy pita chips.
Sweet potatoes are available year-round, but are at their peak flavor in the fall and winter months.
This recipe is vegan, gluten-free, and nut-free when using tahini (sesame seed paste) instead of nut butters.
